No 00


peach ~ peach melba ~ peach schnapps

SCA 89  | 

 Once it's gone, it's gone.

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Hello, James here! This coffee is the culmination of cupping, without exaggeration, over fifty different speciality microlots, hunting down something truly and undoubtedly spectacular. I'm going to write quite a lot about it below, but to put it simply, this is a coffee fermented with dehydrated peaches and wine yeast, and tastes, unsurprisingly, immensely peachy. It's incredible, with loads of sweetness, massive peach flavours, and a brilliant finish. This is really something special, and I know I speak for everyone here when I say we're so excited to share it with you all!

The farm 

This limited edition lot is grown by the ever-increasingly-famous Jairo Arcila of Armenia, Colombia, specifically Finca Santa Monica. The farm is at a relatively low altitude, 1450-1500m, with volcanic ash soil and relatively high temperatures and rainfall.

Jairo is famous for his experiments with coffee - just search for his name online and you'll see roastery after roastery boasting his crazy carbonic macerations, anaerobic naturals and brilliant fruit combinations. It's actually the same producer from which we purchased our White Wine Fermentation last year, and our Thermal Stroke this year, both of which were undoubtedly brilliant.

The process

Bear with me on this one. Jairo takes the cherries and puts them in GrainPro bags along with a hearty serving of wine yeast and, of course, dehydrated peaches. This glorious concoction then undergoes an anaerobic fermentation for 72 hours. After that, the cherries are placed with some peaches on raised beds to dry, just in case the coffee wasn't peachy enough already... Essentially, this makes it an anaerobic honey process, with added wine yeast and peaches. That was a pretty cool sentence to type out.

Jairo is right at the forefront of coffee experimentation - we actually tried several different versions of this process, with oranges for example, but there's something about the peaches that make this so brilliantly rounded and complex. Honestly, I can't oversell this, it's awesome.

The varietal

This lot is entirely Castillo - it's a very popular varietal in Colombia (not particularly surprising as it was created by the Federación Nacional de Cafeteros, of Colombia...) with great resistance to disease and impressive productivity. 

Type of grind:

Why Wogan?


We work closely with farms worldwide to make sure that coffee farmers are paid a fair price, through Fairtrade and our own Direct Trade certifications. Working hard with coffee farmers to improve their lives and the lives of their families.


We maintain long term relationships with our carefully selected coffee farms, to provide the stability they need to plan for the future. The added bonus? Coffee that improves with every single crop, as their farming practices and equipment improves.

LDPE4 Recyclable

Helping you to do your bit. Our bags are LDPE4 recyclable, meaning they can be recycled in supermarkets. Alternatively, you can check with your Local Authority to see if they will collect it for you. Green lights include mentions of; bread bags, frozen food bags, squeezable bottles, bubble wrap, and carrier bags.

Carbon Pledge

We've pledged to be carbon neutral by 2030, and we're already well on the way. Our warehouses are now powered by solar panels, with the extra juice fuelling our fleet of electric vehicles.

Sustainable and ethical

We've made it this generation's mission to put sustainability at the forefront. We’ve pledged to be Carbon Neutral by 2030 and are well on our way to getting there. LDPE4 recyclable bags, a Roastery powered entirely by solar energy, and a hell of a lot more.

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our story

We, at Wogan Coffee, have been lovingly hand-roasting speciality, ethical, sustainable and traceable coffees since 1970. In our third generation, and a wholly independent family company, you can find us rooted in Bristol; the same city as when Mr Wogan established the business over fifty years ago. Laura and James, grandchildren of the bowler hatted gentleman, now have the ropes firmly in their grasp; James as our resident Q Grader in the Bristol Roastery Headquarters, and Laura in London.

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